Agricultural and Food SciencesBiology

Yogurt as probiotic carrier food

A. Lourens-Hattingh, B. Viljoen

2001INTERNATIONAL DAIRY JOURNAL

DOI: 10.1016/s0958-6946(01)00036-x

tlooto Summary

The paper also reviews the literature explaining, in essence, the concept of ‘therapeutic minimum’ levels and the importance of the survival of probiotic microorganisms in food products.

Abstract

Abstract is not available.

Citation format

LOURENS-HATTINGH, A.; VILJOEN, B. Yogurt as probiotic carrier food. INTERNATIONAL DAIRY JOURNAL, 2001, 11: 1–17.